2 pounds of red or waxy potatoes
2 tablespoons of chopped scallions, or red onions
4 hard boiled eggs
1/2 to 3/4 cup black olives, cut into halves
1/2 cup finely chopped celery
1/4 cup chopped baby sweet pickles
3/4 to 1 cup mayonnaise
2 tablespoons brown mustard
Salt and pepper to taste
Ground paprika to garnish
Directions - Potato Salad Recipe:
Wash potatoes, and place in large stew pot. Add water to the pot to fully cover the potatoes, plus an inch or so over the topmost potato. Add 3 tablespoon salt to water and potatoes. Bring potatoes to a boil.
Then reduce heat and simmer, uncovered, until the potatoes are tender when pierce with a fork - but not overcooked - about 20 to 25 minutes. Drain and peel potatoes - if desired - and cut into bite sized pieces. Place cut potatoes into a large mixing bowl.
Into the large mixing bowl add, chopped celery, onions, olives, and pickles. Then diced, and toss in the boiled egg (reserve two or three of the boiled egg yolks to use as garnish). Next add mayonnaise, mustard, and salt and pepper to taste. Stir salad with a stiff, large spoon, until mayonnaise and mustard are evenly distributed throughout the salad.
Turn the salad out into a decorative serving bowl. Grate the boiled egg yolks over the top of the salad to garnish. Then lightly sprinkle the salad with paprika.
Hint: You can also use more sliced olives, and long-cut baby sweet pickles, and slices of boiled egg to create a festive pattern on the top of the salad.
Recipe yields 6 - 8 servings of potato salad.